Yes, yes, yes!
Another curry win. Not just an incremental win as if you’ve found a bit more fire in a Rogan Josh, but a win like we’ve found a whole new door.
Great yet subtle heat, the spinach, the whole thing.
Cooked by Nat, if you love your Indian, this authentic curry is a no-brainer.
It is like unlocking some whole new level on a game.
And as if you needed anything more to compel you… it’s healthy!
Move! (And double it like we did, though this recipe is for one serve.)
So, this traditional recipe asks for Ginger Garlic Paste. I have kept this true in the recipe, though it is half minced garlic, half grated ginger and some seasoning. Don’t get too excited.
And we have adjusted the ingredients and method to make sense!
1kg chicken thigh (we used breast which was just fine: healthy), cut into 3cm pieces
¼ cup fat free yogurt
1 ½ tbsp ground coriander
1 tsp garam masala
1 ½ tsp salt
1 ½ tbsp cayenne
3 tbsp ginger garlic paste (half for the marinade, half for the cooking)
2 tbsp canola oil
1 onion, diced
1 tsp cumin seed
2 roma tomatoes, diced
1 cinnamon stick
1 cardamom pod, bruised
1 bay leaf (or 2 dry)
- Marinate the chicken with the yogurt, salt, turmeric, cayenne, 1 ½ ginger garlic paste, garam masala and coriander for 30 minutes.
- In a pan, heat the oil over a medium heat and add the cumin seeds, cinnamon stick, cloves, cardamom and bay leaf and saute until aromatic; we used a muslin cloth to tie the cinnamon stick, cloves and cardamom and would suggest you do the same.
- Add the onions and cook until soft.
- Add the remaining (1 ½) ginger garlic paste and cook for a further minute.
- Add tomatoes and cooked until it soft and mushy.
- Add marinated chicken, half a cup of water and cook, covered, until cooked. Stir frequently.
- Remove the cover and reduce to a gravy.
- Meanwhile, blanch the spinach and chop finely.
- When when the chicken is ready, add the spinach for a minute or two.
- Serve with basmati rice.